Monday, April 14, 2014

Best Boiled Corn on the Cob


We have officially decided there is no other way to boil corn, and I think you'll agree with us once you try this!

6 -8 ears corn, husks and silk removed
water
2 1/4 cup milk

1/3 cup sugar
1/4 cup butter, optional 
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
2. Add in the milk, sugar and butter.
3. Bring to a boil, then add in the corn cobs.
4. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
5. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.

{Kudos to food.com!}

Sugar and Almond Pastries


I found a food blog called The English Kitchen, and this was the first recipe I have tried. Not only did it taste amazing, but I felt extra fancy reading directions like "75g caster sugar" or "few drops of almond essence." (Don't worry, there are measurements we are used to, also!) The only thing I would change is that I think there is enough filling for five or six pastries. We ended up with two that were really full and two that had about half the amount of filling, and the less-full ones were definitely better; there was a better balance of ingredients.


Filling: 
3 large egg yolks
1/2 cup plus 2 Tablespoons sugar
pinch salt
5 Tablespoons butter, melted
few drops of almond extract
1 1/3 cup ground almonds
generous 2/3 cup flaked almonds

Pastry crust:
Pre-made puff pastry, 2 sheets, thawed

4 Tablespoons butter, melted
6 Tablespoons sugar

1. Preheat oven to 400 degrees. Line baking pan with parchment paper or coat with cooking spray.
2. Whisk the egg yolks and sugar together for the filling until light and thick. Whisk in the salt. Whisk in melted butter and almond extract a bit at a time. Stir in almonds. Set aside.
3. Roll out one pastry sheet on a lightly floured surface to a 12"x 12" square. Cut into 4 squares. Brush the outer edges with cold water. Divide half of the almond mixture equally between the four squares, dolloping it into the center of each square. Bring the corners of the pastry together in the center, covering almond filling completely. Press edges together firmly to seal.
4. Repeat step three with second pastry sheet.
5. Arrange the squares on the prepared baking sheet, and bake for 15 to 20 minutes, until golden and starting to brown. Remove from the oven and brush immediately with melted butter and sprinkle with sugar. Serve warm or cold. Store any leftovers in an airtight container.

Yield: 8 servings.

{Kudos to theenglishkitchen.blogspot.com!}

Saturday, April 5, 2014

Apple Cider Floats


***Check out my new blog for a better pic of this amazing drink! http://www.kayescupboard.com/apple-cider-floats/

This will definitely be a tradition for our family now- it's so yummy and seasonally perfect! We have even made up large batches for family gatherings, and it was a huge hit!

1 cup chilled unfiltered apple cider
1/2 cup chilled ginger ale
1-2 scoops vanilla ice cream, or any other seasonal flavor such as cinnamon or apple pie
Ground cinnamon and nutmeg, for garnish
1-2 Tablespoons bottled caramel sauce

Pour apple cider and ginger ale into a glass. Add vanilla ice cream. Sprinkle on nutmeg and cinnamon, to taste, and drizzle caramel sauce on top. Serve immediately with a straw and spoon.

Yield: One serving

{Kudos to ourbestbites.com!}

Friday, April 4, 2014

Southwest Chicken Salad with Spicy Cilantro dressing

***Check out my new blog to find pics of this fantastic recipe! http://www.kayescupboard.com/southwest-chicken-salad-with-spicy-cilantro-dressing/

1 large bunch Romaine lettuce or 2 bags of Romaine
1 red bell pepper, sliced or diced
1 can corn (we love Costco's sweet corn!)
1 can black beans, drained and rinsed
4-5 green onions, diced
2 cups shredded cheddar cheese
1 lb boneless, skinless chicken breast, grilled and sliced

Dressing

6oz plain Greek yogurt
1/2 cup minced cilantro
2 Tablespoons mayo
1/4 cup fat free half and half
1/2 tsp dill
1/4 tsp cayenne pepper (use only a pinch if you don't want it to be as spicy)
1 tsp cumin
1 Tablespoon lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp white sugar

Mix all ingredients for dressing, and add to mixed salad ingredients.

Yield: 5-6 main dish salads or 7-8 side salads.

{Kudos to my friend at lauriskitchencabinet.com! Definitely check out her other recipes!}

Caribbean Salad with Sweet Orange Vinaigrette


***Check out my new blog to see better pics of this amazing salad! http://www.kayescupboard.com/caribbean-salad/

I really love salads, but it's hard to find many that are very different. This one is fantastic- oranges, peppers, cilantro, and the almost always necessary chicken, plus a light, citrus-y vinaigrette; you're sure to love it!

1 large bunch Romaine lettuce (or two pre-bagged)
1 lb boneless, skinless chicken breast, grilled
8 oz mandarin oranges, drained
1 red bell pepper, sliced or diced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
(optional) black or regular sesame seeds
(optional) fresh pineapple, diced

Vinaigrette
1/4 cup orange juice (about 1/2 of a large naval orange, if fresh-squeezed)
1 1/2 Tablespoons vinegar
1 teaspoon canola oil
white sugar to taste, up to 2 Tablespoons

Yield: 6 main dish salads or 10-12 side salads.

{Kudos to ourbestbites.com!! Seriously, go check out their website, if you haven't already!}